Small Batch Pumpkin Spice Scones
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There’s a lot to love about these small batch pumpkin spice scones with their crisp, golden edges, tender centers, and buttery crumbs. Butter and cream give the dough its richness, balanced by the earthy sweetness of real pumpkin and warm pumpkin spices. The dough comes together easily and makes four generously sized scones, finished with a crunchy sugar topping or your favorite glaze.
My Take On Tender Pumpkin Scones
For a long time, I avoided making scones. Too many dry, cardboard-like scones had convinced me they needed to be dunked in coffee just to be enjoyable.
When I finally started testing my small batch orange scones, I was determined to make something different: a soft, tender interior with the sturdy bite you expect from a scone.
I started with cold butter, much like I use in my buttermilk biscuits, to give the scones their light, flaky texture. But butter alone wasn’t enough. An egg yolk added richness while helping bind the dough, and I took a cue from all those British baking shows I’d watched and added heavy cream for softness.
In these pumpkin scones, the pumpkin puree adds moisture, keeping the texture away from the dreaded d-word: dry. And its flavor really comes through when combined with classic pumpkin spices.
This is now my approach for all my small batch scones, and this recipe has its own fall-inspired twist. And when pumpkin season gives way to holiday baking, my cranberry orange scones are another small batch favorite, with tart cranberries and fresh orange zest.
How To Make Pumpkin Spice Scones
First things first, start with cold butter. I like to cut mine into cubes, then pop them in the freezer while I prepare the other ingredients.
Once you add the butter to the flour mixture, use your fingers to flatten the cubes into little discs, about the size of a nickel. You want those visible pieces of butter throughout the flour — they’ll help create the tender, flaky crumbs as the scones bake.
Mix the wet ingredients together before adding them to the flour. I like to use a liquid measuring cup for the cream, then whisk in the pumpkin, egg yolk, and vanilla until everything is well combined. This way, you won’t have to overwork the dough trying to incorporate everything evenly.
Once the wet ingredients go into the dry, mix just until the flour is moistened. The dough should look rough and a little uneven, not smooth like bread dough. Resist the urge to keep stirring to make it uniform — a light mix means a light scone.
Turn the dough onto a lightly floured surface. This is when I pull out my baking mat. It sticks to the counter and has measurements printed on it, so there’s no guessing or rulers needed when shaping the dough into a 6-inch disc.
Cut the dough into four wedges, then chill the scones before baking. This gives the dough time to rest and helps the butter firm up again after handling.
As the scones bake, they’ll puff up into slightly wonky triangles with craggy edges and visible layers. That’s exactly what you want to see — a sign that the cold butter and gentle mixing have done their job.
My Favorite Glaze For Pumpkin Scones
The crunchy sugar topping is delicious on its own, but if you want to go all-in on fall flavors, my cinnamon brown butter glaze is my recommendation. With its nutty butter flavor and warm cinnamon, it’s practically the baking equivalent of a kicking-fall-leaves meme.
Or, for deeper caramel notes, the maple glaze on my pumpkin donuts would be my second choice. Its pronounced maple flavor pairs beautifully with pumpkin and fall spices.
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Small Batch Pumpkin Spice Scones
by Erin Cernich
Equipment
- Rolling Mat (optional)
- Metal Bench Scraper (optional)
Ingredients
- 1 cup, plus 2 tablespoons (125 g) all-purpose flour
- 2 tablespoons (50 g) granulated sugar
- 2 tablespoons brown sugar, light or dark
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 4 tablespoons (56 g) unsalted butter, cold and cut into cubes
- ¼ cup (59 ml) heavy whipping cream, cold (plus more for brushing the tops)
- 1 large egg yolk
- ¼ cup pure canned pumpkin
- ½ teaspoon vanilla extract
- 1 tablespoon coarse sugar (optional for sprinkling on top)
- Cinnamon Brown Butter Glaze
Instructions
- Cut the butter into cubes, then freeze it for about 5 minutes while you prep the remaining ingredients. Line a baking sheet with a piece of parchment.
- In a large mixing bowl, stir together the flour, both sugars, baking powder, salt, and pumpkin pie spice.1 cup, plus 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, light or dark, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 2 teaspoons pumpkin pie spice
- Add the cold butter cubes to the flour. Use your fingertips to press the butter into small flat, flaky discs (about the size of a nickel), making sure they are all coated with flour. You should still see butter chunks in the dough.4 tablespoons unsalted butter, cold and cut into cubes
- In a liquid measuring cup, measure 1/4 cup of heavy cream. Add the egg yolk, pumpkin, and vanilla, and stir until fully combined.1/4 cup heavy whipping cream, cold, 1 large egg yolk, 1/2 teaspoon vanilla extract, 1/4 cup pure canned pumpkin
- Pour the liquid into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. If needed, add more heavy cream, 1 tablespoon at a time.
- Pour the dough onto a lightly floured surface and gently work it into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6-inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.
- Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar. Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.1 tablespoon coarse sugar
- Preheat the oven to 400F degrees and adjust the oven rack to the middle position.
- Bake the scones for 25 to 28 minutes, or until golden on the tops and edges. Cool the scones on the baking sheet set on a wire cooling rack while you make the cinnamon brown butter glaze.
- Drizzle the glaze over the tops of the scones. The scones are best enjoyed the day they are baked, and leftovers can be stored covered at room temperature for up to 2 days.
Notes
- Serving Size – This is a small batch recipe that can be doubled and cut into 8 scones.
- Pumpkin Pie Spice – You can swap the pumpkin pie spice for your own homemade blend or all cinnamon.
- Chill Before Baking – I recommend chilling the cut scones for 10 to 15 minutes to let the dough rest. Otherwise, the scones may be extra crumbly.
- Overnight Instructions – To make the night before, prepare to the point of cutting the scone dough, cover and refrigerate. Then follow the instructions to bake.
- Freezing Baked Scones – Baked and cooled scones can be frozen for up to 3 months. Gently place in a sealed freezer bag. Thaw at room temperature.
Nutrition Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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